parmesan or grana padano 30g,
plus 1 tbsp to finish
skinless chicken breasts 2
plain flour 1 tbsp,
tomato and chilli pasta sauce 4 tbsp
basil a few leaves
mozzarella 1 ball,
Heat the oven to 200C/fan 180C/gas 6. Mix the breadcrumbs and grated parmesan and season.
Cut the chicken breasts through the middle and open up like a book but keep the two sides connected. Put between sheets of clingfilm and bash them with a rolling pin until 1/2 cm thick. Dust the escalopes in the flour, dip in the beaten egg, then coat them in the parmesan breadcrumbs.
Heat a splash of oil in a non-stick pan. Cook the chicken for 2-3 minutes on each side until crisp and golden.
Lift the chicken onto a baking sheet. Spoon over the tomato sauce, add some basil, then top with the mozzarella and more parmesan. Bake for 15 minutes, until the cheese is melted and bubbling. Serve with the rocket dressed with 1 tsp each of balsamic and olive oil.